Rinse the chicken and put into a large saucepan. Cover with about
Lower the heat and simmer for about 1½ hours. Strain the stock through a fine sieve, remove the chicken meat from the bones and set aside. Discard the rest. If you are not using it immediately, it may be cooled and refrigerated for up to two days. You can remove the layer of fat that solidifies on the surface. The stock may also be frozen when cooled for future use.